Go Back Email Link
–+ servings
A white bowl of chicken cobbler with a fork.
Print Recipe
No ratings yet

Chicken Cobbler Recipe

This easy chicken cobbler casserole combines a cozy pot pie filling with rotisserie chicken and a fluffy biscuit topping for the ultimate family-friendly comfort meal!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 525kcal
Author: Becky Hardin

Equipment

  • 9x13-inch Casserole Dish

Ingredients

  • 2 tablespoons unsalted butter
  • ½ large onion chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic minced
  • 12 ounces frozen mixed vegetables
  • 10.5 ounces cream of chicken soup 1 can
  • 14.5 ounces chicken broth 1 can
  • 1½ teaspoons all-purpose chicken seasoning
  • 3 cups shredded cooked chicken
  • 12 ounces biscuit mix like Bisquick
  • 1¾ cups milk

Instructions

  • Preheat the oven to 350°F.
    Ingredients for chicken cobbler, featuring butter, onion, salt, pepper, garlic, frozen mixed vegetables, cream of chicken soup, chicken broth, all-purpose chicken seasoning, shredded chicken, biscuit mix, and milk.
  • Heat the butter in a large skillet over medium heat. Once heated, add in the onion, salt, and pepper. Sauté for a few minutes until softened. Then, add in the garlic and cook for a minute.
    2 tablespoons unsalted butter, ½ large onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic
    Onion and garlic sautéing in a pan.
  • Stir in the frozen vegetables.
    12 ounces frozen mixed vegetables
    Stirring frozen mixed vegetables in a pan.
  • Add in the cream of chicken soup, chicken broth, and chicken seasoning. Stir to combine. Then, stir in the chicken.
    10.5 ounces cream of chicken soup, 14.5 ounces chicken broth, 1½ teaspoons all-purpose chicken seasoning, 3 cups shredded cooked chicken
    Stirring chicken cobbler filling in a pan.
  • Add the chicken and vegetable mixture to a greased 9x13 casserole dish.
    Chicken pot pie filling in a casserole dish.
  • In a bowl, whisk together the biscuit mix and milk.
    12 ounces biscuit mix, 1¾ cups milk
    Biscuit batter in a glass mixing bowl.
  • Pour dollops of the biscuit mixture over the chicken and vegetables.
    Dollops of biscuit batter on top of the chicken and veggie filling.
  • Use a spatula to swirl the biscuit batter through the chicken and vegetables.
    Swirled biscuit batter over chicken cobbler filling.
  • Bake for 35-40 minutes until bubbling and golden brown on top.
    Chicken cobbler in a casserole dish ready to serve.

Notes

Becky's Top Tips:
  • It's important to drop the biscuit batter in dollops and gently swirl it through the filling, rather than spreading it evenly. This creates a rustic, golden cobbler topping instead of a dense, doughy layer.
  • I recommend letting the casserole rest for 5 minutes after pulling it from the oven so the biscuit topping can set and serve more easily.
Storage: Store chicken cobbler in an airtight container with a tight lid, in the refrigerator for 3 days, or in the freezer for 3 months.

Nutrition

Calories: 525kcal | Carbohydrates: 52g | Protein: 28g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1179mg | Potassium: 532mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3246IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 4mg